Pie Muffins

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Of course! “Pie Muffins” are a fantastic and fun concept. They take all the delicious flavor of a pie and package it into a single-serving, portable muffin form. They are essentially the filling and crust baked together in a muffin tin.

There are two main approaches:

  1. The “Hand Pie” Muffin: A simple pie crust wrapped around a filling.
  2. The “Crumble-Topped” Muffin: A biscuit or cake-like base with a pie filling and a crumble topping.

Here are recipes for both!

Recipe 1: Easy Hand Pie Muffins

These are like mini, deconstructed pies with a visible crust. Perfect for apple, cherry, or peach pie fillings.

Yield: 12 muffins
Prep time: 20 minutes
Cook time: 25-30 minutes

Ingredients

· 2 refrigerated pie crusts (or your favorite homemade recipe)
· 1 can (21 oz) pie filling (e.g., apple, cherry, blueberry)
· 1 egg, beaten (for egg wash)
· 1 tablespoon coarse sugar (like turbinado), for sprinkling

Instructions

  1. Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 12-cup standard muffin tin.
  2. Cut the Crust: Unroll the pie crusts. Use a 4-inch round cutter (or a wide glass) to cut 12 circles from the dough. You will need to re-roll the scraps to get all 12.
  3. Form the Crust: Gently press each dough circle into a muffin cup, making sure it goes all the way up the sides.
  4. Add Filling: Spoon the pie filling into each crust-lined cup, filling them almost to the top.
  5. Create the Top (Optional): You can leave them as “tarts,” or create a lattice top or a full top crust with a vent. For a simple full crust, use a smaller cutter to make 12 circles and place them on top, crimping the edges with a fork to seal.
  6. Bake: Brush the tops with the beaten egg and sprinkle with coarse sugar. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Cool: Let the muffins cool in the pan for 15-20 minutes before carefully removing them with a butter knife. They need this time to set, or the filling will be lava-hot and runny.

Recipe 2: Crumble-Topped Pie Muffins (No Roll-Out Crust)

This version is even easier and tastes like the best part of the pie—the filling and the crumble!

Yield: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes

Ingredients

For the Base & Topping:

· 1 ½ cups (185g) all-purpose flour
· ½ cup (100g) granulated sugar
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, cold and cubed
· 1 large egg
· ¼ cup milk

For the Filling:

· 1 ½ cups of your favorite pie filling (canned or homemade) – apple, cherry, or berry work great.

Instructions

  1. Preheat and Prepare: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Make the Crumble Base: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, a fork, or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  3. Add Wet Ingredients: In a small bowl, whisk the egg and milk together. Pour this into the flour-butter mixture and stir with a fork until just combined. The dough will be thick and crumbly—this is perfect!
  4. Assemble the Muffins:
    · Divide about half of the crumble mixture (about ⅔ cup) evenly among the 12 muffin cups. Press it down firmly to form a base.
    · Add a heaping tablespoon of pie filling to each cup.
    · Sprinkle the remaining crumble mixture over the top of each muffin, covering the filling.
  5. Bake: Bake for 20-25 minutes, or until the tops are light golden brown.
  6. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack. The filling will be very hot!

Pro Tips & Flavor Variations

· Homemade Filling: Sauté 2 cups of chopped apples with 2 tbsp sugar, 1 tsp cinnamon, and 1 tbsp butter until softened. Let cool before using.
· Savory Option: Make Chicken Pot Pie Muffins! Use a shredded cooked chicken and mixed vegetable mixture in a creamy gravy. Top with biscuit dough or the crumble mixture from Recipe #2 (omitting the sugar).
· Go Nuts: Add chopped pecans or walnuts to the crumble topping for a pecan pie vibe.
· Prevent Sticking: For the hand pie version, greasing the muffin tin very well is non-negotiable.
· Storage: Store cooled muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. They freeze beautifully for up to 3 months.

Enjoy your delicious, individual-sized pie creations

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